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Tivoli Catering

December 13, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Cooked salmon at the front service station at 115F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Sliced onions at the pizza station at 63F. Ensure all potentially hazardous foods are being maintained at below 41F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Squeeze bottles filled with dressings observed with no labels. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Handle to the drain on the 3 bay sink appears to be leaking. Address and make any necessary repairs. Hot water at hand sink and 3 bay sink only when tested only reaching between 76F-90F. Address and make any necessary repairs ensuring that the hot water reaches a minimum of 110F. Plumber was called at the time of the inspection to make any necessary repairs.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 7, 2017: 4 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.